This is one of those dishes that was on regular rotation in our house growing up. As a little girl, I remember waiting for the flank steak to come off the grill and sitting by as it rested before my dad would cut into it. I was always in close proximity at the counter so I could snag that first cut before any other slices were made, often times risking my fingertips as I reached for the cutting board. That first cut, the tip, is so flavorful and delicious. Even as an adult, I still stop after that first cut and savor it before making any other slices.
I personally feel like flank steak doesn’t get enough credit. Probably because if you overcook it or don’t slice it the right way, it can be pretty tough. But if cooked to no more than medium and sliced thinly against the grain, it is melt-in-your-mouth delicious. It’s also one of the leanest cuts of beef, so you never have to worry about it being overly fatty. My mom’s original recipe card for this marinade includes 1 teaspoon of meat tenderizer. Being a little skeptical about what is actually in meat tenderizer, I don’t include this. But like I said, if cooked and sliced right, the steak is tender enough on its own.
While there are hundreds of flank steak marinade options, this quick and easy one is my absolute favorite. It’s savory with a hint of sweetness and is super easy to make. If you’re looking for something quick to grill, try this out and let me know what you think.
Flank Steak Marinade
Active Time: 25 minutes
Total Time: 3+ hours
- 1/2 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1/2 cup dry red wine
- 1/2 tablespoon oil
- 1/3 cup soy sauce
- Mix all ingredients in a large Ziploc-type bag.
- Add the steak and let marinate in the fridge for at least 2.5 – 3 hours, but you can also let it marinate overnight.
- About 30 minutes before you are ready to fire up the grill, take the steak out of the fridge and let it come to room temp on the counter.
- Preheat your grill so it is nice a hot.
- Turn down the heat to medium-high and grill the steak for approximately 8 minutes on each side. You’ll want to keep an eye on this so it doesn’t get overcooked though.
- After the steak is done to you liking, remove it from the grill and let it rest for 10-15 minutes. This will help ensure that it stays juicy when you slice into it. If you slice it too soon, all the juices will run out all over the cutting board.
- After it’s rested and you’ve resisted the urge to slice off the tip, cut it on a bias fairly thin (approximately 1/4″) against the grain. For a flank steak, this usually means cutting it starting at one of the short ends.
- Eat the tip before anyone else can snag it from you and enjoy!